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This is a restaurant filled with the ambience of Edo period post towns. Customers are drawn into one of the seven unique seating options: comfortable counter seats, separate private rooms, tatami m...
Baked after being grilled unseasoned in the Kanto style, the eel is soft enough to cut with a wooden spoon. Its fluffy texture quickly melts in your mouth. Very delicately seasoned with a soy-based...
Sapporo Kanihonke and Hokkaido Kani-Shogun boast a wide range of crab cuisines prepared using carefully selected crabs, fresh ingredients, and stock made to a secret recipe.
Established in 1972 as an ankake sauce spaghetti restaurant. Always a long line during lunch time. Wide choice of spaghetti. Seasonal spaghetti dishes are popular, making customers come back repeat...
46 seats (10 counter seats and 5 tables)
Yamamotoya Sohonke's miso-nikomi udon uses a blend of local Hatcho miso from Okazaki-City and Shinshu miso from Nagano Prefecture. Served in a piping-hot earthenware bowl, the Hatcho miso's charact...
52 seats
A long-standing shop that has continued to serve miso-nikomi udon for over half a century. Reminiscent of red miso paste, the recipe for their reddish brown broth has been passed down for generatio...
36 seats (5 tables, 17 seats in private rooms lined with tatami)
"Hitsumabushi" is a registered trademark of Atsuta Horaiken.
An old-established eel restaurant that has been in business since the Meiji era. This hitsumabushi invented by the third generation owner is a wooden tub of rice topped with chopped grilled eel. Hi...
Selling the renowned and innovative “Ebi Furai Sando”, or Deep-Fried Prawn Sandwich, a unique idea at the time of its creation, Konparu is one of the oldest cafés of Nagoya-City. Since its foundati...